Leek tart with walnuts
Instructions
Paid in 240 g flour mixer with 120 g of diced butter, a pinch of salt and half a deciliter of water.
Mix until it forms a ball of dough.
Wrap it in a piece of plastic wrap for food and let rest in refrigerator for at least 30 minutes.
Peel leeks, cut into thin slices and let them simmer in low heat in a pan with the remaining butter, for about 10 minutes.
Add salt and sprinkle with remaining flour, stir and pour over leeks in boiling milk.
Cook for another 3-4 minutes until you have a smooth cream, add the watercress washed and chopped and blank.
Pour the cream into a bowl, add the coarsely chopped walnuts, grana cheese and let cool.
Roll out the dough into a sheet about half a centimetre thick and coated the bottom and edges of a square removable bottom pan, 22 cm.
Trim away the excess dough and pour the creamed leeks.
Cook the leek tart in the lower part of a preheated oven at 200 degrees for about 40 minutes, let cool slightly and serve.
Ingredients and dosing for 6 persons
- 260 g of flour
- 150 g of butter
- 3 leeks
- 50 g of watercress leaves
- 30 cl of milk
- 30 g of walnut kernels
- 20 g of grated parmesan cheese
- Salt